To color chocolate, you'll need to melt it first. This is always a tricky process, and even more difficult with white chocolate, which burns easily. If possible, allow extra time to track down the right ingredients and work on a test batch.

1

Choose Your Ingredients

  1. The ingredient list should tell you whether a white chocolate is made with real cocoa butter, or with a cheaper vegetable oil substitute. Imitation products are less likely to seize (turn gritty) than chocolate made with real cocoa butter. Even a drop of water can turn your melted chocolate into a gritty mess. For best results, buy powder or oil-based food coloring from a specialty baking store or online.[1]
    • Use freshly purchased chocolate. Chocolate suffers in flavor and texture when stored too long, especially if it's the real deal.
    • For detailed chocolate artwork, use a thin dipping or coating chocolate.
    • Oil-based food coloring is best used for light colors, since too much of the coloring can add a bitter taste and stain mouths.[2]
    • These food dyes are more concentrated than liquid dyes. They will stain clothing, skin, and countertops.
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2

Warm Your Coloring

  1. As though keeping the chocolate dry weren't difficult enough, chocolate can also seize if the food coloring is a different temperature than the chocolate. If you are using oil-based food coloring, raise it above room temperature first. (Keep other types at room temperature.)
    • Place the closed bottle in a zip-locked bag. Remove as much air from the bag as you can, then seal tightly.
    • Submerge the bag in a bowl of warm water for 10–15 minutes. The water should feel comfortably warm to the touch, not scalding.
    • Shake the bottle once or twice during the process to distribute heat evenly. Replace water if it has cooled to room temperature.
    • Remove the bottle from the bag and dry it thoroughly.
3

Simmer a Double Boiler

  1. If you do not have a double boiler make one from a large pan, plus a heatproof mixing bowl or small pan that can sit atop the larger one. Start with just the large pan, uncovered. Heat 1–3 inches (2.5–7.5 cm) of water until it reaches a low simmer.
    • Dry the top container and a stirring utensil thoroughly while you wait, even if they don't look wet. A rubber or silicone stirrer is ideal, since wooden spoons may contain absorbed moisture.[3]
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5

Place Chocolate in a Container

  1. Put the chocolate into the top portion of the double boiler, which should still be at room temperature. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature.
    • If using a chocolate bar, break it into small pieces of roughly equal size.
    • Make sure your hands are completely dry. Any moisture could ruin your chocolate.
    • If using chocolate with real cocoa butter, you may set aside 1/3 of the chocolate for later use. This is only necessary if you want your chocolates to look glossy.
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6

Stir Until Melted

  1. White chocolate burns very easily, and should never get above 115ºF (46ºC).[5] Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat.
    • If the instructions above call for adding the dye before the chocolate is melted, see below for more information.
    • If melting a large batch of chocolate (several pounds or kilos), a chocolate thermometer or an instant-read thermometer with 1 degree increments is highly recommended.[6] Keep the chocolate between 100 and 110ºF (37–43ºC).[7]
7

Add Dye Slowly

  1. Most powdered and oil-based food dyes are more concentrated than the common liquid type. Add in small increments and stir in thoroughly before deciding whether to add more.
    • Shake bottled food coloring well before adding.
    • If the chocolate seizes (turns gritty), remove it from heat and stir in a neutral-flavored vegetable oil a spoonful at a time. The chocolate will usually smooth out again, but this can affect the flavor.[8]
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8

Temper Chocolate

  1. Temper the chocolate (optional). If your white chocolate contains real cocoa butter, it may end up dull and slightly soft after melting and setting. This doesn't affect the taste, but you can restore the gloss if you like by "tempering" the chocolate. There are many ways to do this. Here's a common approach that doesn't require any extra equipment except an accurate thermometer:[9] [10]
    • Remove the chocolate from heat and wrap a towel around the base to keep it warm.
    • Add chopped, unmelted chocolate until you have a ratio of 1 part unmelted chocolate to 2 parts melted.
    • Stir constantly until the chocolate reaches 80–82ºF (27–28ºC), and all the chocolate has melted.

Expert Q&A
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  • Question
    What is the best way to melt white chocolate?
    Mathew Rice
    Mathew Rice
    Professional Baker & Dessert Influencer
    Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990's, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network's Beat Bobby Flay and won his episode.
    Mathew Rice
    Professional Baker & Dessert Influencer
    Expert Answer

    Support wikiHow by unlocking this expert answer.

    I prefer to melt my chocolate in a double boiler. I'll bring my water to a boil, then turn off the stove and sit my chocolate in another pot over the water to let it melt. It's going to take a little bit longer, but the nice consistency is worth the wait. If I'm in a rush, I might use the microwave and melt it down with the microwave set to about half-power, stopping and stirring every 15 seconds.
  • Question
    What is caramelized white chocolate?
    wikiHow Staff Editor
    wikiHow Staff Editor
    Staff Answer
    This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
    wikiHow Staff Editor
    wikiHow Staff Editor
    Staff Answer

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    Caramelized white chocolate is a type of chocolate that has been created by heating the chocolate to the point where the sugars caramelize. It produces a chocolate that is off-white, a light golden color. It still tastes sweet but also caramel-like.
  • Question
    Could I use gel colouring for white chocolate?
    Community Answer
    Community Answer
    Yes, you can use white chocolate for this.
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Things You'll Need

  • Double boiler (bain marie)
  • Rubber or silicone spatula or stirrer
  • Food coloring — powdered or oil-based strongly recommended
  • Bowl & zip-locked bag (if using oil-based food coloring)
  • Additional white chocolate for tempering (optional)

Warnings

  • Melting chocolate is very difficult if humidity levels are above 50%. Run a dehumidifier in clammy weather.
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About This Article

Mathew Rice
Co-authored by:
Professional Baker & Dessert Influencer
This article was co-authored by Mathew Rice. Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990's, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network's Beat Bobby Flay and won his episode. This article has been viewed 453,857 times.
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Co-authors: 16
Updated: January 27, 2023
Views: 453,857
Article SummaryX

To color white chocolate, start by warming the chocolate slowly over a double boiler so that it doesn’t burn. If you are using a liquid food dye, add a few drops to the chocolate before it starts to melt so that it doesn’t cause the chocolate to seize up and thicken. Alternatively, if you are using powder or oil-based food dye, add it after the chocolate starts to melt. Then, stir the food coloring into the chocolate until it’s blended and smooth. For tips on how to temper white chocolate after you’ve colored it so it hardens shiny and firm, read on!

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